Serves 4

Yakitori chicken recipe

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Takes 15 minutes to make, plus marinating

3 large skinless, boneless chicken breasts, cut into thin strips
6 tbsp dark soy sauce
4 tbsp clear honey
2 tbsp dry sherry
1 tbsp sesame oil
450g pack crunchy stir-fry vegetables (with pak choi, water chestnuts, beansprouts, carrots, peppers, red onions and herbs etc)
1 tbsp cornflour

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1. Mix the chicken, soy sauce, honey and sherry in a shallow non-metallic dish. Cover and set aside to marinate for 15 minutes – if you have time.
2. Heat the oil in a large wok or frying pan over a high heat. Remove the chicken from the marinade with a slotted spoon, add to the wok and stir-fry for 5 minutes, until cooked through.
3. Remove the herbs from the pack of stir-fry vegetables and set aside in cold water. Tip the vegetables into the pan and stir-fry for 1 minute.
4. Mix any remaining marinade with the cornflour until well combined and pour into the pan. Stir-fry for 1-2 minutes until everything is cooked and coated in the sauce. Serve spooned over flat rice noodles and scatter with the reserved herbs.

Nutritional info

Per serving 310kcals, 8.6g fat (1.6g saturated), 32g protein, 25.5g carbs, 18.4g sugar, 4.4g salt

Wine Recommendation

Wine note: find a white wine with no oak, but a little sweetness – an appley Riesling is spot on. Or sake would be very nice, too.

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